This easy pumpkin French toast recipe is made with rich buttery brioche bread coated in a sweet crispy exterior and loaded with real pumpkin pie flavor! It's a perfect Fall breakfast idea!
In a large bowl, add the pumpkin puree, milk, eggs, sugar, and pumpkin pie spice and whisk until smooth.
Heat a nonstick skillet over medium high heat.
Add about ½ tablespoon of butter to the pan and allow it to melt and coat the bottom. (use more if needed depending on the size of you pan.
Dip one piece of bread into the egg-pumpkin mixture. Then flip it to coat the second side.
Quickly place it carefully to the preheated and buttered pan. Repeat with other slices that will fit in the pan.
Cook for 1-2 minutes, or until it is golden brown on the bottom and then gently flip it over and cook for another 1-2 minutes.
Repeat with the remaining slices of bread.
Keep slices warm by heating the oven to 175-200° F and placing a wire rack in the oven. Using a plate may make the slices soggy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.Use regular white bread, honey wheat bread or any favorite bread instead of the Brioche bread.Use any milk of choice, fat free, low-fat or a non-dairy milk like almond milk, oat milk, soy milk, etc.Use pure pumpkin puree and not pumpkin pie filling.In place of pumpkin pie spice, use ½ teaspoon cinnamonUse maple syrup, honey, brown sugar or coconut sugar in place of white sugar, if desired.Use non-stick cooking spray or canola or vegetable oil instead of butter, if preferred